Description
Chocolate Marshmallow Cookies are chewy, brownie-like treats with gooey marshmallow centers. Easy to make in just 30 minutes—perfect for busy bakers or last-minute cravings. Try this fun, crowd-pleasing recipe today!
Ingredients
113 g unsalted butter, melted and slightly cooled (1 stick / 1/2 cup / 4 oz)
165 g all-purpose flour (1 1/4 cups / 5.8 oz)
55 g Dutch-processed cocoa powder (1/2 cup / 2 oz)
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup light brown sugar (135 g / 4.8 oz)
1/4 cup granulated white sugar (50 g / 1.8 oz)
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 cup mini marshmallows
1 teaspoon demerara or turbinado sugar (optional)
Instructions
- Prep the oven and trays: Preheat your oven to 350°F (180°C) or 320°F (160°C fan-forced). Line two baking trays with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Combine sugars and butter: In a large bowl, whisk together the melted butter with the brown and white sugars until smooth and well combined.
- Add egg and vanilla: Whisk in the egg and vanilla extract until the mixture is silky.
- Incorporate dry ingredients: Gently fold the flour mixture into the wet ingredients using a spatula until just combined. Let the dough rest for 10 minutes to firm up.
- Shape the cookies: Scoop about 2 tablespoons of dough, flatten slightly, and place 6 mini marshmallows in the center. Pinch the dough around the marshmallows to seal them in and roll into a ball. Repeat for all cookies.
- Prepare for baking: Place the cookie dough balls on the trays about 2 inches apart. If desired, sprinkle a little demerara sugar on top.
- Bake: Bake for 9 to 10 minutes. The cookies should look dry on the outside but still feel soft.
- Perfect the shape: Optional but fun—immediately after baking, use a round cookie cutter slightly larger than the cookies to swirl around their edges, making them perfectly round and thick.
- Cool and enjoy: Allow the cookies to cool on the tray for 10–15 minutes, then transfer to a wire rack. They will firm up as they cool.
Notes
Let butter cool slightly before mixing to avoid cooking the egg.
Resting the dough helps it firm up for easy shaping.
Seal dough tightly around the marshmallows to prevent leakage.
Store in an airtight container for up to 4 days or freeze for later.
Use a cookie cutter trick to make cookies perfectly round.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American